Mary Berry’s Tarte Tatin is an excellent sweet treat that can be prepared in under an hour and requires only six simple ingredients. Taste the savory aromas and tastes of this simple treat.
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💗 Why You’ll Love This Tarte Tatin Recipe:
- Elegant Appeal: Classic and visually stunning with beautifully caramelized apples.
- Buttery Bliss: Rich and flaky short-crust pastry enhances the overall texture.
- Easy Execution: Simple steps for both pastry and caramelizing, suitable for all skill levels.
- Impressively Easy: Striking presentation with a fan-shaped apple arrangement.
- Delicious Harmony: Irresistible blend of sweet apples and buttery pastry for a delightful flavor.
❓ What Is Mary Berry’s Tarte Tatin Recipe?
Mary Berry’s Tarte Tatin is made with a buttery short-crust pastry with an apple filling that has been caramelized. The apples and caramel are placed in a skillet, and then the pastry is placed on top and baked.
🍏 Mary Berry Tarte Tatin Ingredients
For the Short Crust Pastry Dough:
- 2 cups all-purpose flour
- ½ teaspoon sea salt
- 1 tablespoon castor sugar
- 6 tablespoons cold unsalted butter, cut up
- 1 large egg
- Cold water
For the Filling:
- ½ cup castor sugar
- ¾ stick cold unsalted butter, cut up.
- 4 large peeled, cored, and quartered Braeburn apples
🥧 How To Make Mary Berry Tarte Tatin
- Turn the oven temperature up to 400 degrees.
- Make the short-crust pastry by pulsing together flour, salt, 1 tablespoon castor sugar, and butter in a food processor until the butter reaches the size of small grains of rice.
- Then, add the egg and continue mixing until everything is incorporated and the dough begins to come together. Add a couple of tablespoons of water if necessary.
- Put the dough in a clean work area and knead it for a minute or two.
- Put it in the fridge in a thick disk, covered in parchment paper, until we’re ready to use it.
- Put the half cup of castor sugar in a nonstick skillet and heat it over low heat until it melts and turns a light golden color. Use a heat-resistant rubber spatula to mix this often.
- Add the butter and mix thoroughly.
- Arrange the apple quarters in a round fan pattern around the skillet.
- Cook, covered, for 15 minutes over low to medium heat, or until apples are tender.
- Spread the dough into a rectangle about smaller than the apple skillet.
- Take off the apple cover and lay the dough on top.
- Pinch the dough together at the edges and make a few holes in it to release the steam.
- Bake for 30 to 35 minutes, or until the crust is golden brown.
💭 Recipe Tips
- Let’s say it turns out the dough was too dry to process. Put in two tablespoons of water. You can add some flour if it’s too runny.
- When making sugar caramel, add the butter to the pan first, and then either a teaspoon of vanilla extract, a sliced vanilla bean, or a teaspoon of cinnamon for added flavor.
- The dough can be preserved for up to a day in the fridge.
- To make fine castor sugar from conventional granulated sugar, simply run it through a high-speed food processor.
- You can use either an 8- or 9-inch cast-iron skillet or a 9-inch deep cake pan.
🍦 What Goes Well With Tarte Tatin?
Tarte Tatin’s flavors are amplified when contrasted with contrasting toppings, such as vanilla ice cream, whipped cream, or caramel sauce.
🎚 How To Store Leftover Tarte Tatin?
- In The Fridge: Leftover tarte tatin can be kept in the fridge for up to 2 days when placed in a sealed container or wrapped in plastic.
- In The Freezer: You may freeze leftover tarte tatin for up to 3 months if you wrap it tightly in plastic wrap and keep it in a freezer-safe bag. Let it defrost in the fridge overnight.
🥵 How To Reheat Tarte Tatin?
- Oven: Set the oven’s temperature to about 350°F then prepare a baking sheet for tarte tatin and heat for 10 to 12 minutes, or until warm.
- Microwave: Throw a slice of tarte tatin on a microwave-safe plate and heat for 30 seconds at a time on medium power until warmed.
FAQs
What is the difference between a tarte tatin and a galette?
A Tarte Tatin is an upside-down caramelized fruit tart with a single crust, while a galette is a free-form, open-faced pie with a thinner, flakier crust.
What pastry is tarte tatin made of?
Tarte Tatin is typically made with either puff pastry or shortcrust pastry, providing a buttery and flaky texture.
Why is my tarte tatin so runny?
A runny Tarte Tatin may result from aging fruit with broken-down pectin or insufficient boiling of the apple layer.
How do you keep Tarte Tatin from getting soggy?
To prevent Tarte Tatin from getting soggy, ensure the caramel is sufficiently thick, the apples are well-drained, and the pastry is baked to a crisp golden finish.
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Mary Berry Tarte Tatin Nutrition Facts
Amount Per Serving
- Calories 540
- Total Fat 31g
- Saturated Fat 10g
- Trans Fat 0.5g
- Cholesterol 30mg
- Potassium 229.5mg
- Salt 0.6g
- Total Carbohydrates 65g
- Dietary Fiber 5.1g
- Sugars 36g
- Protein 4.3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Tarte Tatin
Description
Mary Berry’s Tarte Tatin is an excellent sweet treat that can be prepared in under an hour and requires only six simple ingredients. Taste the savory aromas and tastes of this simple treat.
Ingredients
For the Short Crust Pastry Dough:
For the Filling:
Instructions
- Turn the oven temperature up to 400 degrees.
- Make the short-crust pastry by pulsing together flour, salt, 1 tablespoon castor sugar, and butter in a food processor until the butter reaches the size of small grains of rice.
- Then, add the egg and continue mixing until everything is incorporated and the dough begins to come together. Add a couple of tablespoons of water if necessary.
- Put the dough in a clean work area and knead it for a minute or two.
- Put it in the fridge in a thick disk, covered in parchment paper, until we’re ready to use it.
- Put the half cup of castor sugar in a nonstick skillet and heat it over low heat until it melts and turns a light golden color. Use a heat-resistant rubber spatula to mix this often.
- Add the butter and mix thoroughly.
- Arrange the apple quarters in a round fan pattern around the skillet.
- Cook, covered, for 15 minutes over low to medium heat, or until apples are tender.
- Spread the dough into a rectangle about smaller than the apple skillet.
- Take off the apple cover and lay the dough on top.
- Pinch the dough together at the edges and make a few holes in it to release the steam.
- Bake for 30 to 35 minutes, or until the crust is golden brown.
Notes
- Let’s say it turns out the dough was too dry to process. Put in two tablespoons of water. You can add some flour if it’s too runny.
When making sugar caramel, add the butter to the pan first, and then either a teaspoon of vanilla extract, a sliced vanilla bean, or a teaspoon of cinnamon for added flavor.
The dough can be preserved for up to a day in the fridge.
To make fine castor sugar from conventional granulated sugar, simply run it through a high-speed food processor.
You can use either an 8- or 9-inch cast-iron skillet or a 9-inch deep cake pan.